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Coconut Cupcakes With Cream Cheese

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Ingredients

Adjust Servings:
3 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
5 large eggs
3/4 lb unsalted butter, room temperature
2 cups sugar
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons almond extract
1 cup buttermilk
1 lb sweetened flaked coconut
8 ounces cream cheese, room temperature
8 tablespoons unsalted butter, cut into pieces, room temperature

Nutritional information

429.9
Calories
238 g
Calories From Fat
26.5 g
Total Fat
17.9 g
Saturated Fat
90.2 mg
Cholesterol
198 mg
Sodium
45.1 g
Carbs
1.1 g
Dietary Fiber
30.7 g
Sugars
4.3 g
Protein
2587g
Serving Size

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Coconut Cupcakes With Cream Cheese

Features:
    Cuisine:

    Love these little beauties. I made them for a babyshower, and they were a hit. They look beautiful, and taste great.

    • 75 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Coconut Cupcakes With Cream Cheese Frosting, The Barefoot Contessa’s delicious recipe!, Love these little beauties I made them for a babyshower, and they were a hit They look beautiful, and taste great , I always make these for Easter, and I think about them all year long They are sooo good the frosting quantities are very generous, so feel free to put some in a bowl and dip strawberries in it or something


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    Steps

    1
    Done

    Heat Oven to 350. Sift the Dry Ingredients Together Into a Medium Mixing Bowl, and Set the Bowl Aside. Break Eggs Into a Small Bowl, and Set Aside.

    2
    Done

    With an Electric Mixer, Cream Butter and Sugar Until Light and Fluffy, 3 to 5 Minutes. With the Mixer Running, Carefully Pour in Eggs and Vanilla and Almond Extracts.

    3
    Done

    Mix in the Flour Mixture and Buttermilk by Alternating Between 1 Cup Flour and 1/2 Cup Buttermilk; Be Sure to Start and End With the Flour Mixture. Add Half the Coconut, and Mix Until Just Incorporated.

    4
    Done

    Line a Cupcake Tin With Paper Liners. Fill Each Cup With Batter; the Batter Should Nearly Reach the Tops of the Cupcake Cups. Bake Until a Cake Tester Inserted in the Center Comes Out Clean, 25 to 30 Minutes.

    5
    Done

    Remove Cupcakes from the Oven, and Allow Them to Cool Briefly in the Tin Before Transferring Them to a Wire Rack to Cool Completely, About 45 Minutes. Generously Ice Them With Cream Cheese Frosting, and Sprinkle With Remaining Coconut.

    6
    Done

    Frosting: Place Cream Cheese in a Medium Mixing Bowl. Gradually Add Butter, and Continue Beating Until Smooth and Well Blended. Sift in Confectioners Sugar, and Continue Beating Until Smooth. Add Vanilla, and Stir to Combine.

    Avatar Of Nevaeh Bishop

    Nevaeh Bishop

    Vegan chef dedicated to proving that plant-based cuisine can be flavorful and satisfying.

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